دانلود کتاب Emulsions. Nanotechnology in the Agri-Food Industry Volume 3

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Content:
Front matter,Copyright,List of Contributors,Series Foreword,Series Preface,Volume PrefaceEntitled to full text1 - Nanoemulsions for food: properties, production, characterization, and applications, Pages 1-36, Weiping Jin, Wei Xu, Hongshan Liang, Yan Li, Shilin Liu, Bin Li
2 - Preparation of nanomaterials for food applications using membrane emulsification and membrane mixing, Pages 37-69, Catherine Charcosset
3 - Nanoemulsions containing unsaturated fatty acid concentrates, Pages 71-106, Vanessa Mendonça Esquerdo, Guilherme Luiz Dotto, Luiz Antonio de Almeida Pinto
4 - Nanoformulations of polyphenols for prevention and treatment of cardiovascular and metabolic disorders, Pages 107-151, Rakesh Pandeet Nankar, Maya Raman, Mukesh Doble
5 - Nanoemulsion: preparation and its application in food industry, Pages 153-191, Priyakshree Borthakur, Purna K. Boruah, Bhagyasmeeta Sharma, Manash R. Das
6 - Formation and properties of nanoemulsions, Pages 193-226, G. Roshan Deen, Jonas Skovgaard, Jan Skov Pedersen
7 - Application of nanoemulsion technology for encapsulation and release of lipophilic bioactive compounds in food, Pages 227-255, Gabriel Abraham Cardoso-Ugarte, Aurelio López-Malo, María Teresa Jiménez-Munguía
8 - Gelation in nanoemulsion: structure formation and rheological behavior, Pages 257-292, Vivek Erramreddy, Supratim Ghosh
9 - Nanoemulsion-based delivery systems: preparation and application in the food industry, Pages 293-328, Solmaz Maleki Dizaj, Shadi Yaqoubi, Khosro Adibkia, Farzaneh Lotfipour
10 - Biopolymers-embedded nanoemulsions and other nanotechnological approaches for safety, quality, and storability enhancement of food products: active edible coatings and films, Pages 329-363, Hadar Arnon-Rips, Elena Poverenov
11 - Nanoemulsions as potential delivery systems for bioactive compounds in food systems: preparation, characterization, and applications in food industry, Pages 365-403, Nesrine Mahfoudhi, Riadh Ksouri, Salem Hamdi
12 - Production, stability and application of micro- and nanoemulsion in food production and the food processing industry, Pages 405-442, Md. Saifullah, Amimul Ahsan, Mohammad Rezaul Islam Shishir
13 - Nanostructural characterization of food grade microemulsions: ultrasonic resonator technology, Pages 443-478, Soleiman Abbasi, Martin G. Scanlon
14 - Application of self-emulsifying delivery systems for effective delivery of nutraceuticals, Pages 479-518, Varun Garg, Reena Gupta, Bhupinder Kapoor, Sachin Kumar Singh, Monica Gulati
15 - The synthesis and application of vitamins in nanoemulsion delivery systems, Pages 519-555, Dorota Bartusik, David Aebisher, Boguslaw Tomanek
16 - Emulsified protein filaments: types, preparation, nutritional, functional, and biological properties of mayonnaise, Pages 557-572, Muhammad Hussein Alu’datt, Taha Rababah, Sana Gammoh, Khalil Ereifej, Majdi Al-Mahasneh, Stan Kubow, Deia Tawalbeh
17 - Trends and methods for nanobased delivery for nutraceuticals, Pages 573-609, Anupama Rangan, M.V. Manjula, K.G. Satyanarayana
18 - Nanoemulsions as delivery vehicles for food and pharmaceuticals, Pages 611-649, Khushwinder Kaur
19 - Nanoemulsions: an emerging technology in the food industry, Pages 651-688, Shishu Goindi, Amanpreet Kaur, Randeep Kaur, Atin Kalra, Pratibha Chauhan
20 - Scientometric overview regarding nanoemulsions used in the food industry, Pages 689-711, Ozcan Konur
Subject index, Pages 713-735